Sunday, November 21, 2010

The Sunday Roast: A shocking surprise.

When it comes to cooking, alcohol makes everything taste GOOD. Now I don't want to come across as an old sot. I don't consume gallons and gallons of drink every day, but I do love a good glass of wine. There is nothing to beat that feeling of warm, pure velvet dribbling down your throat.

The following recipe is a delightful pleasure because it combines some of my favourite ingredients: mushrooms, lentils and wine. It is one of my favourite VEGETARIAN recipes (and sssh, yes I know that wine isn't vegetarian).

As long as things are not completely full of mushrooms I feel that it is OK to give it to the Frog. Normally, I would eat this dish with mashed potato, but the first time I served it up to the Frog, I felt that I needed to give him meat . A sausage I suggested, I don't know why, I just felt a sausage would go well with it. The Frog agreed that a sausage would indeed go well.

I tootled off to Monoprix, picked up the various ingredients and then went off to peruse the sausage shelf. I looked left to right, right to left, and then my eyes jerked upwards. When I had suggested a sausage it wasn't because I had intrinsically known which meat would marry well with the lentils. This was why I knew sausages would go well:

It's because this meal is a French staple! I had been hoodwinked by Vegetarian Good Food magazine! An ex of mine had once said that he felt that all my recipes would taste better with meat. And now here I was seeing that indeed in this case, my recipe usually was with meat.

Despite, the sense of betrayal and upset that the French had invented this recipe first, and added meat, it's still damn nice. Feel free to add the sausage if you must, but I still prefer it with a dollop of mash on the side.

Mushroom and Lentil casserole

400g of various mushrooms (go for it, they all taste nice in this)
2 tbsp olive oil
1 onion
2 leeks
1 carrot
175 g green lentils (puy lentils are especially yummy)
150 ml red wine
300 ml vegetable stock

  1. Heat the olive oil in a pan and then add the onion, leek and carrot. Cook until soft. 
  2. Add the mushrooms and cook for 5 minutes until soft.
  3. Add the remaining ingredients (except for the parsley) and bring to the boil. Then cover and simmer for 35-40 minutes. Check regularly that you haven't run out of liquid.
  4. Add the parsley and serve with whatever takes your fancy.

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